No Fail Pie Crust

For the first installment of our month of pies, I thought it would be useful for you to know how to make a pie crust. Because, you know. That seems kind of vital to making pies.

Would you like to know the secret to a flaky pie crust?

Be gentle while kneading!

Also, vinegar.

And, you will probably never hear me say this ever again for the rest of your lives, but do not, I repeat, DO NOT use butter. You HAVE to use shortening or the lard. But just saying lard makes me feel like lard.

My grandpa is like the ultimate pie baker… like he sells pies for a living so he knows a thing or two… And the dude uses lard, so maybe I should get a clue and start using lard as well. Maybe someday I’ll be brave enough.

But in the meantime, grab that Crisco, and that pastry cutter and get to work!

Baby Girl and I will show you how it’s done below.

Excuse the mess. My children and I were making memories Toddlers are messy AS CRAP.

Combine all the dry ingredients. Cut in shortening with a pastry cutter or two forks. In a small bowl, beat egg, water and vinegar together. Add to dry ingredients and knead gently. Divide into four pieces, cover with plastic wrap and put in fridge for 15 minutes before using.

If you have a recipe that calls for a baked pie shell, preheat your oven to 425° and bake for 10 minutes, or until the edges are golden brown.

My Mom Taught Me To Play With my food http://playzwithfood.com/

Leftover pie dough is one of my favorite things in the history of ever.